Gwangju tteokgalbi doesn’t have any rice cake. Its small profile makes it child-friendly and easy to pick up with chopsticks. (Tammy Quackenbush photos)
Many consider Seoul, the capital of Korea for more than 600 years, to be the culinary hub of Korea. However, South Korea’s sixth-largest city, Gwangju, also has ample cuisine cred.
Located in the middle of Jeolla-nam province near the southwestern tip of the Korean peninsula, Gwangju has a 2,000-year history traced to the Three Kingdom period. More recently, the city become internationally known due to events of May 18, 1980, known as the Gwangju Democratization Movement.
While Americans in the Pacific Northwest were fleeing the eruption of Mt. St. Helens, hundreds, even thousands of South Koreans half a world away were standing up to a military dictatorship. The government response was swift and brutal. Korean special forces soldiers shot unarmed civilians with automatic weapons. The people of Gwangju fought back, but the bad guys won — for a while.
Gwangju is also known for a dish called 떡갈비 tteokgalbi (Korean “hamburger” beef patties). There’s an entire street of restaurants dedicated to this fun, easy dish. Don’t let the name fool you, there’s no 떡 tteok (rice cake) in this recipe. And the dish isn’t the similarly sounding 닭갈비 dakgalbi, a spicy chicken dish that’s a specialty of Chuncheon.
Tteokgalbi is low-carb and kid-friendly.
Servings: 4-6 patties
Low-carb Korean dish that kids love
1 small Onion, diced
1/4 cup Pear (European or Asian), mince
1 Carrot, grated
3 Green Onions, finely diced
1 Tbsp Garlic, minced
1 tsp Ginger, minced
1 lbs. Ground Beef, preferably from the ribs (or 1/2 pound beef, 1/2 pound pork)
1/4 cup [amazon_link id="B003XDIU30" target="_blank" ]Soy Sauce[/amazon_link]
Put the first four ingredients (onion, pear, carrot and green onion) in a food processor and grind them to a paste. Mix the paste, minced garlic and minced ginger with the ground beef.
In a separate bowl, combine all the marinade ingredients, and mix half of it with the ground beef.
Once the marinade is mixed into the beef, allow the mixture to sit and mingle, covered in your refrigerator for 30 minutes.
Form the mixture into golf ball-sized portions, and shape them into square or sausage shapes (like tteok).
Pour 1 tablespoon of grapeseed or other high-temperature oil into a skillet. Fry the tteokgalbi on medium heat until they are completely cooked. Brush the reserved marinade on the tteokgalbi as it cooks.
Serves: 4-6 patties
Amount Per Serving
% Daily Value*
Total Fat24 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
I'm a writer/blogger for Koreafornian Cooking (USA), the San Francisco Bay Area Editor for ZenKimchi Food Journal (South Korea) and occasionally for WineKorea.asia developing Korean and Korean fusion recipes, and writing articles on the Korean food scene in the San Francisco Bay Area and commentary on Korean food culture. I've written articles for Yonhap News Agency based in South Korea and Plate Magazine, a culinary magazine. My recipes have been featured on Serious Eats/Slice, Foodbuzz.com, New Asian Cuisine, Marxfoods.com and Korea.net.